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Grilled Spatchcock Turkey
Once you try a Spatchcock Turkey, you might never go back to the old way. This incredibly straightforward technique gives you an amazing result, especially on the grill, yielding a wonderfully juicy bird with crispy skin.
👥 10 Servings⏱️ Prep & Cook: 10h 15m⏳ Prep: 15 min🔥 Cook: 1h 50m👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- pan
- cutting board
📝 Preparation Steps
1
Season The Turkey (Day Before): In a small bowl, mix together 1 tablespoon granulated sugar, 1/4 cup kosher salt, and 2 teaspoons black pepper. Rub this mixture generously all over the spatchcock turkey, on top of and underneath the skin. Place the seasoned turkey on a baking sheet and refrigerate uncovered for at least eight hours, or overnight, to dry brine and tenderize the meat.
granulated sugar1 tablespooncup kosher salt1/4
2
Prepare The Turkey And Grill: The next day, remove the turkey from the refrigerator, rinse it under cool water to remove excess salt, and pat it completely dry with paper towels. Let the turkey sit at room temperature for about ⏱️ 30 minutes. While it rests, prepare your grill for medium indirect heat (e.g., for a gas grill, turn off a middle burner after ⏱️ 15 minutes on medium-high; for charcoal, bank briquettes to one side with a drip pan on the cooler side).
3
Grill The Turkey: Place the spatchcock turkey on the grill grates, breast side up, over the drip pan in the indirect heat zone. Close the grill lid and cook for about ⏱️ 50 minutes. Carefully turn the turkey and continue cooking with the lid closed for about 50 more minutes.
4
Brown The Skin And Rest: Insert an instant read thermometer into the deepest part of the thigh, avoiding the bone; you’re looking for 170 degrees F. During the last ⏱️ 10 minutes of cooking, move the turkey over to the direct heat side of the grill to brown the skin until extra crispy, rotating as needed. Once cooked and browned, transfer the turkey to a cutting board, cover loosely with foil, and let rest for at least ⏱️ 10 minutes before carving to ensure a juicy bird.
Nutrition Facts
calories
300 calories
fat Content
15g fat
serving Size
4 oz
fiber Content
0g fiber
sugar Content
0g sugar
sodium Content
400mg sodium
protein Content
40g protein
carbohydrate Content
1g carbs
saturated Fat Content
4g saturated fat
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